meatloaf and mashed potatoes



for 10 meatloaf cups


  • 1 lb potato(455 g), cooked and peeled
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup shredded parmesan cheese(50 g)
  • 1 cup milk(235 mL)


  • ¾ cup ketchup(180 g)
  • 2 tablespoons tomato paste
  • ¼ cup brown sugar(55 g)
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika


  • 1 tablespoon cooking oil
  • 1 cup onion(150 g), diced
  • 1 tablespoon garlic, minced
  • 1 lb ground beef(455 g), 85%/15% fat
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon worcestershire sauce
  • ½ cup shredded parmesan cheese(50 g)
  • ¼ cup fresh parsley(10 g)
  • 1 egg, beaten
  • ½ cup panko breadcrumbs(25 g)
  • ¼ cup milk(60 mL)


Preheat the oven to 350˚F (180˚C).
Place the baked potatoes in a large bowl. Add butter, salt, pepper, parmesan and some milk. Mix and gradually add more milk until the potatoes have the desired texture. Let it rest and cool down.
Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder and pepper in a bowl. Keep half of the glaze in a separate bowl after cooking.
Add oil in a frying pan over medium heat, followed by onion and garlic. Cook until the onions are translucent and perfumed. Before adding the meat mixture, set aside in a bowl to cool.
In a large bowl, mix minced meat, salt, pepper, Worcestershire sauce, parmesan, chilled parsley, onion and garlic, egg, breadcrumbs and milk. Mix until combined.
Spoon the meat mixture out with a spoon or scoop of ice cream and put it in a greased baking tin with 12 cups.
Spread the meat in a cup with your fingers from the middle. Fill the middle with a small spoonful of mashed potatoes and cover it again with the meat mixture.
Spread half of the contained icing generously on the cups of the meat pie.
Bake for 25 minutes and again put the icing in half. When the baking is finished, brush with the remaining glaze that has not been used for the raw meat pie.
Have fun!